Description
This Baked Mac and Cheese with a Cheez-It Crust is a creamy, cheesy twist on the classic comfort food, featuring a rich cheddar and Swiss cheese sauce topped with a crunchy, buttery Cheez-It cracker crust. Perfectly baked to golden perfection, this recipe serves up a satisfying and flavorful dish that families will love.
Ingredients
Scale
Pasta
- 16 ounces uncooked macaroni noodles
Cheese Sauce
- 8 ounces sharp cheddar cheese, shredded (approximately 2 ¼ cups)
- 8 ounces Swiss cheese, shredded (approximately 2 ¼ cups)
- ½ cup unsalted butter, divided
- ¼ cup all-purpose flour (or 2 tablespoons cornstarch)
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
- 3-4 dashes hot sauce (or ¼ teaspoon cayenne pepper)
- 3 cups half and half (or whole milk)
Topping
- 2 cups Cheez-It crackers
- ¼ cup shredded sharp cheddar cheese (reserved)
- ¼ cup unsalted butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mac and cheese.
- Cook Macaroni: Bring a large pot of salted water to a boil over the stove. Add the uncooked macaroni noodles and cook according to package directions until al dente. Drain and set aside.
- Prepare Cheese: While the macaroni cooks, shred the sharp cheddar and Swiss cheeses and set aside for the sauce.
- Make Roux: Heat a large saucepan or Dutch oven over medium heat. Add ¼ cup of unsalted butter and let it melt completely. Whisk in the flour to create a roux and season with salt, black pepper, mustard powder, and hot sauce. Cook for 1-2 minutes to develop flavors, whisking continuously.
- Add Liquids: Reduce heat to medium-low. Slowly pour in the half and half while whisking constantly to blend with the roux. Bring the mixture to a gentle boil, ensuring it thickens into a smooth sauce.
- Add Cheeses: Stir in 2 cups shredded sharp cheddar cheese (reserving ¼ cup for topping) and all the shredded Swiss cheese. Continue stirring until the cheese melts completely into a creamy sauce.
- Combine with Pasta: Remove the cheese sauce from heat. Add the drained macaroni noodles to the sauce and stir gently until evenly coated.
- Prepare Baking Dish: Grease a 9 inch by 13 inch baking dish. Transfer the mac and cheese mixture into the dish, spreading it out evenly.
- Crush Cheez-Its: Place the Cheez-It crackers into a large zipper bag and crush them with a rolling pin or pulse them in a food processor until finely crumbed.
- Make Topping: In a medium bowl, melt the remaining ¼ cup unsalted butter. Combine the melted butter with crushed Cheez-It crumbs and the reserved ¼ cup shredded sharp cheddar cheese, mixing well.
- Add Topping: Sprinkle the Cheez-It and cheese topping evenly over the mac and cheese in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes until bubbling and golden. Optionally, switch to the broil setting on high for the last 2 minutes to crisp the crust further. Remove from oven and let cool slightly before serving.
Notes
- You can substitute half and half with whole milk for a lighter sauce.
- For a spicier kick, increase the hot sauce or cayenne pepper based on your preference.
- Make sure to keep an eye on the crust during broiling to prevent burning.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Using sharp cheddar enhances the flavorful cheese sauce, but you can mix in other cheeses like Gruyère for variation.
